Chef Joe Campo – Westin Bayshore – Gold Medal Plates
#goldmedalplates Chefs from across British Columbia will meet in Vancouver Friday November 16, 2012 at the Vancouver Gold Medal Plates Canadian Culinary Championships. The winner will move on to compete at the National Championships (Kelowna February 8/9, 2013) I sent them some questions prior to the challenge. Here’s we chat with Chef Joe Campo of the Westin Bayshore in Vancouver.
What was your first food memory?
My dad having caught herring and it being alive in our sink. Then on the dinner table.
What was in your elementary school lunch kit?
Ham and cheese sandwiches and wagon wheels.
Where did you first learn to cook?
A restaurant called Rib Ticklers
Did you attend culinary school – if so, where?
Where has been your favourite place to work to date and why?
Santa Monica for the availability of ingredients.
Who in the industry taught you the most?
Robert Lecrom. Long time chef in Vancouver.
What is your favourite style of cooking?
What is your favourite ethnic cuisine?
What ingredient(s) can’t you live without?
Parmesan cheese, olive oil
What are the most essential tools for cooking?
Do you have an unforgettable taste combination?
Foie gras parfait/late harvest pinot blanc from Loire valley
Ingredient you can’t get enough of?
Ingredient that will never touch your lips?
Pink peppercorns! Yuck!
What is your most prized possession?
My shimano Calcutta 440B fishing reel
What basic recipe/s do you advise for cooking novices to learn as a starting point?
Braising meats, mother sauces, vinaigrettes
What’s your go-to comfort food?
What’s your favourite cocktail?
G&T with lime
Do you have a guilty pleasure?
What’s your definition of a perfect meal?
Tapas in Madrid standing up!
What do you always have on hand for last minute entertaining at home?
Lots of Cheese and wine.
How do you unwind after service?
Most overrated food trend?
Favourite culinary destination?
Most memorable meal last year?
New Years Eve at our house.
If you weren’t a chef what career would you have pursued?
Fish and Game, conservation officer
What would you eat at your last meal?
Raw oysters and Champagne
Who are you dream dinner companions?
Jerome Bettis and David Suziki
What do you do in your off time?
Fish and Golf
Where do you eat in your city when you are not working?
Sushi, cactus club, the hog shack!
Are there some regional dishes your city is known for?
What dish will you be cooking for Gold Medal Plates?
Who will assist you on the big night?
Members of my kitchen team
Who do you see as the toughest competitor this year?
Lots of talent to compete with! Hard to say.